Steamed Lamb

Name: Steamed Lamb
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Lamb; Some broken rice; Some ginger; Some shallot; Some salt; Some Thirteen incense; Some Soy sauce; Some Cooking Wine

by Liaonan Crab

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

[Fen Steamed Lamb] The more you eat, the more I love the steamed meat. Recently, I have eaten more steamed meat, and the more I eat, the more I like it. It's easy to make. It's easy to cook. You can steam mutton, chicken, fish and pork ribs. By the way, you can steam some pumpkin, lotus root or something. One dish and one rice are enough.
I recently cleaned up my small kitchen. There are many varieties of sauces that I opened. The miscellaneous grains and broken rice I bought home are also a pile. Seeing that the weather is warming up, I need to use all the ingredients I carefully purchased. The method is digested, or it will be wasted. I have had this experience in previous years, hehe, I will live more and more! So recently, there are more dishes cooked in sauce, more steamed dishes, and more miscellaneous grains. I will not purchase them recently, but only digest them. "

Ingredients

Some Lamb
Some Broken Rice
Some Ginger
Some Shallot
Some Salt
Some Thirteen Incense
Some Soy Sauce
Some Cooking Wine

Steamed Lamb

1. Material drawing.

2. Lamb slices, add light soy sauce, cooking wine, old soy sauce, salt and scallion slices and ginger slices.

3. Stir-fry the broken rice with thirteen incense.

4. Spread a piece of kelp on the small steamer, (I look for vegetable leaves or other suitable dishes for the base, but there is no suitable one. I saw the freshly cooked kelp and used it directly. It was good.) Spread ginger onions.

5. Pour the fried rice noodles into the marinated meat and mix evenly.

6. Put it in the basket, bring the water to the boil, steam for 70 to 80 minutes, and add the chopped green onions to the boil.

Tips:
Steam the meat directly in a small cage, the effect is surprisingly good, the heat is even, if the upper layer is not poured with water, the steamed meat will be loose and taste good.

This kind of steamed vegetables, steamed, let cool and then steamed in the pot, it will taste more moisturizing.

The broken rice I use, there are steamed rice noodles with well-tuned flavor in the supermarket, which is also very convenient to use.